The Culinary Connections between of Italy, France and England in the 1540s

Authors

Ken Albala, University of the PacificFollow

Document Type

Conference Proceeding

Department

History

Conference Title

Renaissance Society of America

Location

Los Angeles, CA

Conference Dates

March 19-21, 2009

Date of Presentation

3-21-2009

Abstract

While the persistent myth of Catherine de’ Medici introducing refined dining to the French refuses to disappear, the printed cookbooks of this era do reveal mutual influence between Italy and France, and including, perhaps surprisingly, England. This paper will examine the works of Messisbugo in Ferrara, the Livre fort excellent and related works printed by Sargent in France at the same time, as well as the Proper Newe Booke of Cokery. Regardless of the unsubstantiated myths, Italy did contribute much to French cuisine, and vice versa. England, despite its later reputa-tion for poor cookery, was actually at the forefront of developments in international cooking of the 1540s.

Comments

Conference website

Recommended Citation

Albala, K. (2009). The Culinary Connections between of Italy, France and England in the 1540s. Paper presented at Renaissance Society of America in Los Angeles, CA.
https://scholarlycommons.pacific.edu/cop-facpres/140